top of page

Mango Cheesecake

Mango Cheesecake is a celebration for summer. A creamy cheesecake loaded with delicious Alphonso mangoes makes excellent summer dessert .


2-3 alphonso mango pulp

8-10 crushed digestive biscuits

2 tbsp melted butter

250 ml whipping cream

100ml cream cheese

2 tbspn powdered sugar

2 tsp Vanilla essence

2 sachets Gelatin( 5gms each)

( Vegetarian gelatin or agar agar can be used for vegetarian version)


Blend 8-9 digestive biscuits in mixer. Add melted butter to it & mix well.

Chop mangoes & blend in mixer to make puree. Keep aside.

Now take a spring foam cake pan of 7 inches diameter. Here I have used the normal pan & lined it with aluminium foil. It helps to remove the cheesecake with ease.

Take powdered biscuits mixed with butter & place it at the bottom of cake pan. Keep it in refrigerator for 15-20 minutes for the base to set.

In the meanwhile take cream cheese at room temperature. Mix powdered sugar & vanilla essence into it. Whip the cream cheese till it gets light & fluffy. It take about 3-4 minutes. Keep aside.

Now take the heavy whipping cream & whip it till soft peaks. Icing sugar can be added if the whip cream does not contain sugar.

Mix the cream cheese, mango puree & whipped cream together. Beat it lightly for a minute. 

The base would now be set. Now pour the mixture into the cake pan. Level it with spatula. Refrigerate  for 3 hours.

The mango cheesecake is set, carefully take out the cake along with the foil & place on cake sheet.

Mango cheesecake is ready. Serve it chilled. Garnish with fresh mango pieces or pulp or dry fruits of own choice.

14 views0 comments

Recent Posts

See All


bottom of page